Gastro-Norm (GN) is a globally used container system for food with rounded cuboid bowls with an evenly tapering edge at the top, which enables easy replacement of these containers through the use of standardized sizes and is used in food processing companies and large kitchens . This standard was set on November 17, 1964 by the Swiss Association for Hospital, Home and Community Gastronomy and the Swiss Hotel Association . Since 1993 there has also been a corresponding European standard EN 631-1: 1993 Materials and objects in contact with food - food containers.
A Gastronorm container is a container that is primarily suitable for holding hot and cold food, but also for storing and tidying up food. Gastronorm containers are used in gastronomy and the like. a. in hot counters , ovens , kettles , combi steamers , in refrigerators and freezers .
The containers are made of chrome-nickel steel, aluminum , glass , porcelain or plastic and can also be perforated at the bottom . A stacking flap handle is used as a handle or the container has no handles and is grasped and carried on the protruding edge. There are also different lids to choose from (flat, hinge, dome and plug-in lids ), which can also be provided with a cutout for serving cutlery .
Gastronorm containers are basically stackable, dishwasher-safe and so robust that they will last a long time even with intensive daily use in a large kitchen. Although the plastic containers wear out more easily, they are also designed for many years of regular use.
The containers corresponding to the standard can be inserted or hooked into a counter also corresponding to the standard in various ways. In addition to counters, cold stores or storage racks that match the vessels are also available. The exchange of containers, similar to Euro pallets , is also common. So z. B. a vendor deliver a container filled with food and in return takes an empty container of the same size.
The basic dimensions of the Gastro-Norm (GN) 1/1 are 325 × 530 mm, the aspect ratio approximating the golden ratio . Smaller dimensions are given in fractions relative to the area of the basic dimension. The following sizes are common:
|L / GL:
B / GB
|L / W
The sizes 2/4 and 2/8 are each equal in area with 1/2 or 1/4, but not congruent . A different division results in the same relation to the basic dimension, but different external dimensions (and therefore different possible combinations). A 1/1 warming container can therefore be divided into, for example:
- 1/2 + 1/2
- 2/3 + 1/3
- 2/3 + 1/6 + 1/6
- 1/3 + 1/6 + 1/6 + 1/9 + 1/9 + 1/9
There are practically only limitations in the design of the counter, which does not always allow the hanging of Gastronorm containers in all variants.
The inserts are available in different depths. Gastronorm containers are produced with depths of 20, 40, 50, 65, 90, 100, 140, 150, 190 and 200 mm.
Even a quarter container (type 1/4) has a net area of around 3 dm 2 . If one is filled sufficiently deeply, 100 mm high, it contains about 3 liters of volume. With a liquid filling, depending on the viscosity of the contents, significant sloshing must be expected. Lumpy, solid contents (e.g. rice, potatoes, lettuce) can, however, be piled much higher than the edge.
|DIN EN 631|
|title||Materials and objects in contact with food; Food containers|
|Latest edition||see list|
|title||Facilities for catering|
|Latest edition||see list|
Gastronorm containers have also been standardized since 1993 according to the European "Gastro-Norm" EN 631, which is also valid in Germany as DIN EN 631 in individual parts. In addition, the DIN standard DIN 66075 applies in Germany .
Overview of the valid DIN standards (as of May 2011) with the month and year of issue:
- DIN EN 631-1 Materials and objects in contact with food; Food containers; Part 1: Dimensions of the container; Edition 1.1994
- DIN EN 631-2 Materials and objects in contact with food; Food containers; Part 2: Dimensions of the accessories and the supports; Edition 9.1999
- DIN 66075-5 Facilities for the catering industry; Sink , dimensions; Edition 7.1975
- DIN 66075-7 Equipment for the catering industry; Cutouts for inserts; Edition 12.1977
- DIN 66075-8 facilities for the catering industry; Crockery basket , dimensions; Edition 12.1977
- Cooking and pressure cooking apparatus, especially ovens.
- Water bath ( bain-marie ) z. B. Hot counters and self-service systems
- Fridges and freezers
- Drawers and built-in cupboards
- Working bodies
- Buffet substructures
- Transport and storage units
- Storage racks
- Rationalization of production
- Thanks to their conical shape, containers of one size can be stacked one on top of the other to save space
- The size (area) and depth of the inserts can be selected in many variants
- Use the same unit for transport, production and storage and presentation
- Simplification of internal transport
- Interchangeability of the built-in elements
- Conformity with machines and apparatus
- Only the external dimensions of the container are standardized.
- Length and width grids are of different sizes, so the grid is directional.
- Containers from different manufacturers usually have different edge radii (fillets).
- Only containers of exactly one size and generally from one manufacturer can be stacked tightly in a form-fitting manner
- If high stacks are formed, they will incline and the bottom vessels begin to jam due to the increasing weight of the stack.
- In order to place vessels with different base areas inside one another, they are sometimes rotated and later have to be reoriented to align them with the grid.
- Leaflet on the gastro standard (PDF file; 86 kB)
- Leaflet with drawings (PDF file; 160 kB)
- Overview of filling quantities, dimensions and their combinability (PDF file)